Easy & Creamy Sour Cream Chicken Enchiladas: Your Ultimate Weeknight Dinner
Prepare to fall in love with these incredibly easy and deliciously creamy Sour Cream Chicken Enchiladas. This recipe delivers a rich, flavorful, and wonderfully satisfying meal perfect for any night of the week. Imagine tender, seasoned chicken bathed in a creamy, cheesy sauce, all rolled up in soft tortillas and baked to bubbly perfection under a blanket of savory enchilada sauce and more melted cheese. It’s comfort food at its finest, with a Tex-Mex twist that will have everyone asking for seconds!
If you’re anything like us, Mexican-inspired cuisine holds a special place in your heart. From classic taco nights that bring joy to the whole family to savory, melt-in-your-mouth Pork Tacos cooked to perfection in an Instant Pot, there’s an undeniable appeal to those vibrant Tex-Mex flavors. The aromatic blend of spices, the richness of cheese, and the comforting warmth of a well-prepared dish always hit the spot. Enchiladas, in particular, have always been a perennial favorite, but sometimes the assembly can seem a little daunting. That’s why easy solutions like a Beef Enchilada Casserole are so appealing. However, these Sour Cream Chicken Enchiladas are nearly as straightforward and deliver an unparalleled creamy goodness that everyone at your table will adore.
This recipe is designed for maximum flavor with minimal fuss. The secret lies in a decadent, creamy chicken filling that’s so rich and satisfying. Once you taste it, you’ll understand why these enchiladas are about to become a staple in your meal rotation. Whether you’re planning a casual family dinner, a gathering with friends, or simply craving something comforting and delicious, these creamy chicken enchiladas are the answer. Let’s dive into how you can create this irresistible dish in your own kitchen.
Essential Ingredients for Perfect Sour Cream Chicken Enchiladas
Make sure to scroll down to the very bottom of this post for the FULL PRINTABLE recipe card with exact measurements and detailed instructions.
- Chicken Breast: For convenience and flavor, we recommend using a large chicken breast, cooked and shredded. However, this recipe is incredibly versatile! Feel free to use pre-cooked chicken, such as leftover roasted chicken, or even a rotisserie chicken for an even quicker prep. Just ensure your chicken is seasoned well with a little taco seasoning before mixing into the filling.
- Taco Seasoning: A key flavor enhancer! You can opt for your favorite store-bought blend for ease, or take it up a notch with a Homemade Taco Seasoning mix for a fresher, customizable taste.
- Onion: Finely diced onion adds a foundational layer of savory flavor and a subtle sweetness to the creamy filling.
- Sour Cream: The star of the show! Sour cream is what gives these enchiladas their signature rich, tangy, and incredibly creamy texture. Don’t skimp on this for the best results.
- Shredded Cheese: We typically use medium or sharp cheddar cheese for its fantastic melting properties and classic flavor. However, feel free to experiment with your favorites! Monterey Jack offers a milder, extra-melty experience, while Pepper Jack can add a delightful kick if you like a bit of spice. A Mexican cheese blend also works wonderfully.
- Corn Tortillas: While there’s a debate about tortilla choice (we’ll get to that!), corn tortillas are traditionally used and provide a great texture and authentic flavor. Make sure to warm them properly to prevent cracking during rolling.
- Enchilada Sauce: A good quality enchilada sauce is crucial for the overall flavor profile. You can easily find various brands at most grocery stores, or if you’re feeling ambitious, a Homemade Enchilada Sauce will elevate this dish to gourmet status.
Step-by-Step: Crafting Your Creamy Chicken Enchiladas
Making these Sour Cream Chicken Enchiladas is simpler than you might think. Follow these easy steps to bring this comforting dish to life in your kitchen.
- Prepare the Chicken. Begin by preheating your oven to 350ºF (175ºC). Take one large chicken breast and season both sides generously with your chosen taco seasoning. Bake the chicken for approximately 25-30 minutes, or until it’s thoroughly cooked and reaches an internal temperature of 165ºF (74ºC). Once cooked, remove it from the oven, let it cool slightly, and then shred it using two forks or a stand mixer. This step can easily be done ahead of time – shredded chicken keeps well in the fridge for a couple of days or even frozen for future use. If you’re using leftover cooked chicken or a rotisserie chicken, simply shred it and toss it with taco seasoning to infuse it with flavor.
- Assemble the Creamy Filling. In a large mixing bowl, combine your shredded, seasoned chicken with the diced onions, creamy sour cream, and about 1 cup of shredded cheese (reserve the remaining cheese for topping). Mix everything thoroughly until all ingredients are well incorporated and the mixture is evenly distributed. This creamy, savory filling is the heart of your enchiladas! Just like the chicken, you can prepare this filling a day or two in advance. Cover it tightly and store it in the refrigerator until you’re ready to assemble.
- Fill and Roll the Tortillas. The assembly process is incredibly straightforward when your filling is ready. First, ensure your corn tortillas are warm and pliable to prevent them from cracking when rolled. (See our tips below for the best way to warm tortillas.) Scoop a generous amount of the chicken and sour cream mixture into the center of each warm tortilla. Roll the tortilla tightly and place it seam-side down in a 13×9 inch baking dish. Make sure the bottom of your baking dish is lightly coated with a small amount of enchilada sauce first; this helps prevent sticking and adds moisture from the start.
- Add the Enchilada Sauce. Once all your enchiladas are neatly arranged in the baking dish, pour the remaining enchilada sauce evenly over the top, ensuring each enchilada is well-covered. This sauce not only adds incredible flavor but also keeps the enchiladas moist during baking. You can use your favorite store-bought variety or elevate the dish with a homemade version.
- Bake to Perfection. Cover your baking dish tightly with aluminum foil. Bake in the preheated oven for about 30-35 minutes, or until the enchiladas are hot and bubbly. The foil helps steam the tortillas and ensures even heating. After this initial baking, remove the foil, generously sprinkle the remaining shredded cheese over the enchiladas, and return them to the oven (uncovered) for another 15-20 minutes. Continue baking until the cheese is beautifully melted, golden, and bubbly. Allow the enchiladas to cool for about 5-10 minutes before serving; this makes them easier to cut and prevents the filling from spilling out.
Flour or Corn Tortillas: The Great Enchilada Debate
One of the most common questions that arises when discussing enchiladas is the choice of tortilla. Can enchiladas be made with corn tortillas? And conversely, can enchiladas be made with flour tortillas? The simple answer to both is a resounding yes, though the “correct” answer depends on who you ask and what tradition you adhere to.
From a culinary perspective, if you are aiming for truly authentic Mexican-style enchiladas, corn tortillas are traditionally the way to go. They offer a distinct flavor and a slightly firmer texture that holds up well under sauce. When you use a flour tortilla and fill it in a similar manner, many purists would argue you are technically making a burrito, not an enchilada. However, both methods involve a delicious filling wrapped in a tortilla, topped with sauce and cheese, and baked.
There are indeed people who hold very strong opinions on this matter, firmly believing that an enchilada made with a flour tortilla simply isn’t an enchilada at all. But here’s the beauty of home cooking: it’s your kitchen, in your house, and you are the chef! Ultimately, the best tortilla to use is the one you prefer and enjoy the most. Whether you favor the earthy taste and texture of corn or the soft, pliable nature of flour, this recipe will still deliver a fantastic meal. Just be sure to properly warm your tortillas, regardless of your choice, to ensure they roll without cracking.
Recipe Tips & Tricks for Perfect Enchiladas
Achieving enchilada perfection is easy with these helpful tips and tricks:
- Always Warm Your Tortillas: This is perhaps the most crucial tip! Corn tortillas are notorious for cracking and falling apart if they aren’t warmed before filling and rolling. You can achieve this by wrapping a stack of tortillas in a damp paper towel and microwaving them for 30-60 seconds, or by quickly heating them in a dry skillet for about 15-30 seconds per side until they are soft and pliable. This step ensures easy rolling and a much better texture in the final dish.
- Sour Cream Alternatives: If you’re out of sour cream or looking for a substitute, you have a few options! You can use cottage cheese (we recommend pureeing it first for a smooth consistency), plain Greek yogurt for a tangier, slightly lighter option, or even some cream cheese for extra richness. Many classic recipes also call for condensed cream of chicken soup; if you prefer this route, you could use store-bought or even make your own Homemade Cream of Chicken Soup.
- Make Ahead for Convenience: These enchiladas are fantastic for meal prep! You can prepare the creamy chicken filling ahead of time and store it in the fridge for 2-3 days. For even greater convenience, assemble the enchiladas entirely – fill, roll, and place them in the baking dish with sauce – then cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking directly from the fridge.
- Choose Your Enchilada Sauce: The recipe calls for enchilada sauce, and the good news is you have options! Most grocery stores carry a variety of brands, so pick your favorite. For a truly homemade touch that offers depth of flavor and no artificial ingredients, consider making your own Homemade Enchilada Sauce. It’s easier than you might think and makes a significant difference.
- Don’t Overfill: While it’s tempting to stuff the tortillas, overfilling can make them difficult to roll and prone to bursting during baking. Aim for about 1/4 to 1/3 cup of filling per tortilla.
- Let Them Rest: After baking, let your enchiladas rest for 5-10 minutes before serving. This allows the filling to set and makes them much easier to cut and remove from the pan without falling apart.
What To Serve With Your Creamy Chicken Enchiladas
Just like most Mexican-inspired dinners, these Sour Cream Chicken Enchiladas pair beautifully with a variety of side dishes. You can create a full, festive spread or keep it simple and satisfying.
- Beans: Classic accompaniments include Homemade Refried Beans, known for their creamy texture, or a hearty batch of Slow Cooker Black Beans, which offer a delightful contrast in texture and flavor.
- Rice: Complete your meal with a flavorful rice dish. Options like bright and zesty Cilantro Lime Rice or savory Spanish Rice made in an Instant Pot are always a hit.
- Fresh Toppings: Don’t forget the fresh garnishes! A dollop of extra sour cream or plain Greek yogurt, some chopped fresh cilantro, diced avocado or a generous scoop of homemade Guacamole are perfect additions. For a burst of freshness and a touch of heat, a vibrant pico de gallo or Restaurant Style Salsa is essential. Thinly sliced jalapeños can also add a nice kick.
- Salad: A simple green salad with a light vinaigrette can provide a refreshing counterpoint to the richness of the enchiladas.
Storage and Freezing Instructions
These Sour Cream Chicken Enchiladas are fantastic for leftovers or for making ahead. Here’s how to store them properly:
- Refrigerate: If you’re preparing them ahead of time, you can assemble the unbaked enchiladas (with sauce) and store them tightly covered in the fridge for up to 24 hours before baking. For baked leftovers, place them in an airtight container and store them in the refrigerator for 3-4 days. To reheat, you can microwave individual portions until warmed through, or place them in an oven preheated to 350ºF (175ºC) for 15-20 minutes, covered, until heated thoroughly.
- Freezing: Sour Cream Chicken Enchiladas freeze exceptionally well, both before and after baking!
- To Freeze Unbaked: Assemble the enchiladas in a freezer-safe baking dish, pour over the sauce, and cover tightly with a layer of plastic wrap followed by aluminum foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, then bake as directed in the recipe, adding an extra 10-15 minutes to the covered baking time.
- To Freeze Baked Leftovers: Allow the enchiladas to cool completely. You can freeze individual portions in airtight containers or wrap a whole dish tightly. Freeze for up to 3 months. Thaw in the refrigerator before reheating in the oven or microwave.
- Tortilla Recommendation for Freezing: If you plan to freeze these enchiladas, we highly recommend using corn tortillas. Flour tortillas, especially with the creamy sour cream filling, tend to become a bit gummy or mushy in texture after being frozen and then thawed. Corn tortillas maintain their integrity much better through the freezing and reheating process, resulting in a more pleasant eating experience.
More Delicious Mexican-Inspired Recipes
If you loved these Sour Cream Chicken Enchiladas, you’ll definitely want to explore more of our fantastic Mexican-inspired dishes. Here are a few other favorites that are sure to spice up your meal rotation:
- Cheesy Shrimp Nachos: A crowd-pleasing appetizer or a fun main course bursting with flavor.
- Sheet Pan Chicken Fajitas: Easy cleanup and incredible flavor make this a weeknight winner.
- Mexican Skillet Potatoes: A versatile and flavorful side dish that complements almost any meal.
- Chicken Fajita Casserole: All the great flavors of fajitas in a convenient casserole form.
- Dorito Taco Casserole: A fun, kid-friendly casserole with a crunchy, cheesy topping.
Sour Cream Chicken Enchiladas
Erin Sellin
5 minutes
50 minutes
55 minutes
4
Pin Recipe
Rate Recipe
Print Recipe
Video
Ingredients
- 1 large chicken breast
- 1 Tablespoon taco seasoning
- 1/2 cup onion, diced
- 1 1/2 cup sour cream
- 1 1/2 cups Cheddar Cheese
- 8 corn tortillas
- 20 oz enchilada sauce
Instructions
-
Preheat oven to 350º F (175ºC).
-
Season chicken breast with taco seasoning. Bake for 25-30 minutes or until cooked through and shredded.1 large chicken breast, 1 Tablespoon taco seasoning
-
Combine shredded chicken, diced onion, sour cream, and 1 cup of shredded cheese in a large bowl. Mix well to create the creamy filling.1/2 cup onion, 1 1/2 cup sour cream, 1 1/2 cups Cheddar Cheese
-
Wrap corn tortillas in a damp towel and heat in the microwave for 1 minute until hot and pliable.8 corn tortillas
-
Spread a small amount of enchilada sauce on the bottom of a 13×9 inch baking dish. Fill each warmed tortilla with the chicken mixture, roll it up, and place it seam-side down in the prepared baking dish.
-
Pour the rest of the enchilada sauce evenly over the rolled enchiladas. Cover the pan tightly with foil and bake for about 30-35 minutes, or until the sauce is bubbly and the enchiladas are warm throughout.20 oz enchilada sauce
-
Remove the foil, sprinkle the remaining cheese over the enchiladas. Return to the oven (uncovered) for another 15 minutes, or until the cheese is beautifully melted and lightly golden.
-
Allow the enchiladas to cool for 5-10 minutes before serving. This brief resting period helps the filling set and makes them easier to remove from the pan in neat portions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Erin Sellin
5 minutes
50 minutes
55 minutes
Dinner Recipes
American
4
537
Like this recipe? Leave a comment below!
We’ve created a fun and engaging community group on Facebook, and we would absolutely love for you to join us! It’s the perfect place where you can share your favorite recipes, ask cooking questions, get inspired by fellow food lovers, and stay up-to-date with all the new delicious content from Dinners, Dishes and Desserts (so you never miss out on a new recipe)!
Be sure to follow us on Instagram and
tag #dinnersdishes so we can see all the wonderful DINNERS, DISHES, AND DESSERTS
recipes YOU make! We love seeing your culinary creations and connecting with our community.
Don’t miss out on any of our delicious updates! Be sure to follow us on our social media channels:
Facebook | Twitter | Pinterest | Instagram
.